Standard/Ordinary Bitter Furlough 
All Grain Recipe
Submitted By: wbaer (Shared)
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| Brewer: Jeff Knudson | |
| Batch Size: 10.00 gal | Style: Standard/Ordinary Bitter ( 8A) |
| Boil Size: 13.93 gal | Style Guide: BJCP 2008 |
| Color: 9.9 SRM | Equipment: Pico Stainless Keg #1 (15 Gal/58 L) - All Grain |
| Bitterness: 35.6 IBUs | Boil Time: 60 min |
| Est OG: 1.037 (9.4° P) | Mash Profile: Double Infusion, Medium Body |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 3.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.20 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 10 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 2 lbs |
Idaho (2 Row) US (2.0 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
5 |
| 8.00 oz |
Special Roast (50.0 SRM) |
Grain |
6 |
| 2.00 oz |
Fuggles [5.3%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Willamette [5.2%] - Boil 40 min |
Hops |
8 |
| 0.50 oz |
Willamette [5.2%] - Boil 20 min |
Hops |
9 |
| 0.50 oz |
Willamette [5.2%] - Steep 0 min |
Hops |
10 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
11 |
| 1.00 oz |
Styrian Goldings [5.4%] - Dry Hop 4 days |
Hops |
12 |
Notes
Strike temp 141-142; grain 54; brought grist up to 132-133This Recipe Has Not Been Rated
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